Kittencal's Spanish Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 teaspoons cumin powder
• 1/2 teaspoon paprika
• 2 tablespoons chili powder (or more to taste)
• 1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level)
• 2 medium onions, chopped
• 1 large green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 4 -6 garlic cloves, finely chopped (do not mince finely)
• 1 cup uncooked long grain converted white rice (use uncle ben's)
• 1 (8 ounce) can tomato sauce
• 2 cups pace picante sauce
• 1 3/4 cups chicken broth (or use beef broth or water)
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper (or to taste)
• 1 cup canned and drained corn kernels or 1 cup frozen peas
• chopped green onion

Recipe

• 1 heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
• 2 add in garlic; cook stirring 2 minutes.
• 3 add in rice and stir for 1 minute.
• 4 add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
• 5 reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
• 6 sprinkle the top with chopped green onions if desired.